Rating: 4.5 stars 4.3
11 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a wonderful Mexican dish.

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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.

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  • Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.

Nutrition Facts

167 calories; protein 4.1g; carbohydrates 8.3g; fat 14.1g; sodium 363.2mg. Full Nutrition
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